Did you ever wonder about those tart tins, what they were used for? Obviously some kind of cookie…but WHICH cookie?
I can account for (some of) the tart tins: It’s a traditional Norwegian Christmas sugar cookie, that dates back (at least) to the first half of the 1800s. 🙂 The cookie is called Sandkake or Sandbakels (both kake and bakels are Norwegian words for cake/cookie).
Sandkake can be eaten alone with tea or coffe (similar to Scottish Shortbread) or the little “cups” can be filled with whipped cream and berries:
The tradition of Sandkake reached America with the emigrants in the late 1800s. They even brought tart tins from home, to make the sugar cookies. Sandkake (along with Krumkake and Lefse) has remained popular Christmas cakes to this day, both in Norway and with Norwegian-Americans “over there”.
My personal favorite is serving these with whipped cream and cloudberries! I have not been able to verify if the emigrants were also able to find cloudberries in America, if any of the readers know, please post below.
Home on the farm where I grew up, my Grandmother would make all the traditional Christmas cookies. She’d be starting the preparations late October, depending on the moon phases! It is a well kept secret that milk, butter and eggs behave better during an ascending moon than during a descending moon. Making sure she’d fit all the different preparations in due time was thus a puzzle that she had to start early! Some of the cakes (like Sandkake) could be made well ahead, and stored in air tight cookie cannisters, bread and buns could be frozen. But some Christmas preparations had to be fitted as close as possible to Christmas.
Here is a typical set of Sandkake tins:
One of the tart tins has become more popular than the others. And I think I know why: although the tins are carefully greased before the dough goes in, it can be difficult to get the cookies out, undamaged. The round tin with sloping sides is the easiest one to use…:-P So today you’ll find a stack of these “standard” tart tins in most Norwegian kitchens:
Baking is not my best domain, but I do give it a try every once in a while. This year I have decided to try Sandkake again, since I’ve been stocking up on sooo many tart tins – I can’t make ornaments with all of them before I have tried baking the cookies, can I? So here is the recipe, if you want to try too:
Traditional Norwegian Sandkake
- 200 grams butter or margarin, at room temperature
- 150 grams sugar
- 1 egg, at room temperature
- 100 grams grinded almonds
- 350 grams flour
- 1 ½ tbs baking powder
Whip butter white with the sugar, then add the egg. Mix the dry ingredinets and add them to the batter, mix well
Grease tins well with melted margarin, using a brush. Squeeze dough into tins by adding a lump in the middle and then squeezing it to fit the tin.
Temperature and cooking
Cook on 190°C, low in the owen for approx. 20 minutes. Let the cookies cool some before overturning the tins. If they are not “popping out” willingly, you can try gently tapping the turned tin on the countertop, or tapping with a spoon on top of the tin.
Serve and enjoy!!!
Don’t forget to sign up for the Chrismas Ornament Swap!
Here are some of the ideas what kind of ornaments you can make with tart tins and cookie cutters (click on image):
Sign up for the swap before October 1st, by posting a comment below, or send me a personal email 😀
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